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CHAPTER V
Final provisions
Art. 45. — The definitions of the main terms uscd
in the present law are included in annexes no. 1 and no. 2 which shall form an
integrant part of it.
44. — The territorial delimitation conditions of the viticultural areas, those
regarding the rules of the establishment, maintenance of the plantations
as well as their clearing off, the conditions to be fulfilled by wines and
the products on the basis of must, wine and winemaking by-products proper
for the direct human consumption, the conditions of attribution of the denomination
of origin and those with regard to the preparation of wines from this class,
the authorized oenologica1 practice and treatrnents, the realization, record
keeping, and attestation rules for the viticultural and enological products,
those with regard to their marketing as well as other measures shall be established
by the application regulations of the present law drawn up by the Ministry
of Agriculture and Food Industry, with the adivice of the Ministry of Finance,
the Ministry of Industry and Trade, the Ministry of Health, the Romanian Institute
of Standardization, and of the Office for the Protection of the Consumcrs.
The application regulations shall be approved by decision of the Government.
Art. 45. — With a view to acquiring a knowledge of the evolution of the viticultural
patrimony, and establishing measures for the orientation of viticulture, the
Ministry of Agriculture and Food Industry shall bc authorized to organize the
census of the viticultural assets at ten years inter-vals.
Art. 46. There shall be cxcepted from the provisions of articles 10, 11, 13, 20
and 21 the vineyard areas and grape lots as well as the drinks uscd for
experimental or didactic purposes by units of research, education, testing of
varietics or tcsting of products; the derogation limits shall be established by
the application regulations of the present law.
Art. 47. — Depending on the rate of inflation, the
amount of the infringement fines provided under art. 40 shall he updated by
decision of the Government.
Art. 48. — The prescnt law shall come into force
within 90 days after the date of publication in the Monitorul Oficial al
Romaniei (Official Gazette of Romania). On the same date shall he abrogated:
a) Thc Law on vineyards and wine No. 21/1971, published
in the Official Bulletin No. 156 of December 17, 1971;
b) The Decision of the Council of Ministers
(H.C.M.) No.1,167/1959 with regard to the conditions of selling
grapes, wines, and natural spirits to the state with subsequent modifîcations,
published in thc Collection of decisions and dispozitions of the Council of
Ministers No. 41 of October 21, 1959;
c) any provision contrary to the present
law.
DEFINITIONS
of the vititultural area
and of the groups of varieties
1. The viticulturat
area represents the geographical area of the cultivation of grapevine in
which the viticultural regions, the vineyards, and the viticultural and
enological centers are included.
2. The viticultural
region includes a wide territory cultivated with grape-vine, characterized
by comparatively similar natural climatic and relief con-ditions as well as by
close directions of production and assortments.
3. The vineyard
is a natural and traditional territorial unit characterized by specific
climatic, soil, and relief conditions, by the cultivated varieties, by the
growth methods and the winemaking procedures used, which, on the whole, lead to
the production of grapes and wines with similar (or close) qualities.
4. The viticuttural
center is the territory which includes the grapevine plantations from one
or more localities, which may or may not form an integrant part of a vineyard,
and which constitutes a territorial unit cha-racterized by specific factors of
climate, soil, and viticultural assortment as well as by similar agrotechnical
and technological conditions. The viti-cultural center includes a smaller area
than the vineyard.
5. The vinegrowing
land is the restricted territory within a viticultural center including
vine plantations situated on the same relief form. The natural factors as well
as the cultivation and technological conditions regarding the vinegrowing land
are similar over the whole area planted with grapevine, resulting in products
with specific quality features.
6. The recommended
varieties are those which turn to the best account the environmental
conditions enhancing to the utmost possible degree their qualitative and
productive potential in the areas where they are grown. The recommended
varieties are pre-eminently advised for being extended into plantation.
7. The authorized
varieties are those which by their biological and tech-nological properties
turn to advantage their qualitative and quantitative potential under the
conditions of their vinegrowing area. The authorized varieties may be
complementarily extended besides the recommended ones.
8. The toleratad varieties are those under
cultivation, but which react less satisfactorily or unsatisfactorily under the
conditions of the respective areas. Therefore, the tolerated varieties cannot
be promoted in the new plantations of the vineyard or of the viticultural
center where they yield poor or very poor results.
9. The proibited varieties are those which by
their biological and tech-nological features exercise a bad qualitative
influence on the viticultural and enological products obtained from a vineyard
or in a viticultural center. To this class belong in the first place the direct
producer hybrids.
DEFINITIONS
of musts, wines and of other products derived from
must and wine
1. Fresh grapes represent the fruit of the
grapevine used in the wine-making process, ripened or at a certain stage of
over-ripening that can be crushed or pressed by ordinary means, and which
spontaneously begin their alcoholic fermentation,
2. Grape must represents the liquid product
obtained from fresh grapes by free draining off or by using physical
procedures. lt is admitted that the must should have an acquired alcoholic
content of not more than 1% by volume.
3. Unfermented grape must is the must
prevented. from entering into alcoholic fermentation by using an authorized
procedure, and whose alco-holic content does not exceed 1% in volume.
4. Concentrated grape must is the
non-caramelized product obtained by partial dehydration of fresh or of
unfermented grape must by using authorized method other than that of heating on
direct fire. lt is obtained from wine-grapes with a sugar concentration of at
least 145 g/litre; it should have a sugar content of at least 650 g/litre, and
it may have an acquired alcoholic content of 1% by volume maximum.
5. Rectified concentrated grape must is the
product obtained by partial dehydration of fresh must or of unfermented grape
must prepared by an authorized method other than that of heating on direct
fire, and which has undergone several authorized treatments of de-acidification
and of elimina-tion of certain compounds other than sugar. It is obtained from
wine-grapes with a sugar concentration of at least 145 g/litre; it should have
a sugar content of at least 740 g/litre, and it may have an acquired alcoholic
content of not more than 1% by volume.
6. Grapejuice is the unfermented but fermentable liquid product
obtained from grape must, or by reconstitution from concentrated grape must, or
from concentrated grape juice, by application of authorized treatments. It is
admitted that grape juice should have an acquired alcohol content of not more
than l% by volume.
7. Mistel/e is the
product obtained by fortifying of unfermented fresh grape must. It may have an
acquired alcoholic strength ranging between 12 and 15% by volume, and the must
used for its preparation should have a sugar content of at least 145 g/litre.
The fortifying is made with edible ethyl alcohol or with alcohol of
viticultural origin, with an alcoholic strength of at least 96% by volume.
or/and with wine distillate with an alcoholic strength ranging between 52 and
86% by volume. Mistelle is used mainly as a raw material for preparing special
wines.
8. New wine still turbid and gassy is the
wine in process of completion of its alcoholic fermentation unseparated from
lees, with a total alcoholic strength of at east 8.5% by volume. It can be
delivered for consumption up to the end of the vintage year.
9. Wine is the drink obtained exclusively
by complete or partial alcoholic fermentation of fresh grapes, crushed or not
crushed, or of grape must. The acquired alcoholic strength of wine cannnot be
lower than 8.5% by volume.
10. Sparkling
wine is the product with a contents of carbon dioxide exclusively by
endogenous origin, produced by the secondary fermentation of the wine adequate
for consumption, or by the natural fermentation of the fresh grape must, in the
bottles in which it is bottled as finished product it develops a pressure of at
least 3.5 bar at a temperature of 200C.
11. Frothy
wine is the product with a content of carbon dioxide of totaly or partly
exogenous origin, produced from wines adequate for con-sumption. In develops a
pressure of 2.5 bar minimum at a temperature of 20o C in the bottes
in which it is bottled as finished product.
12. Aromatized wine is the product made of
wine or fresh must, by adding concentrated must, aromatic substances extracted
from plants admitted by the sanitary legislation, wine distillate, potable
alcohol, sugar as well as other special wines. The proportion of must, of
natural or special wine used in the preparation of the aromatized wine must be
of at least 70% of the finished product.
13. Liquorous wine is the product that may be obtained from must, wine
or the blending of the two, with an addition of concentrated must, rectified
concentrated must, wine distillate with an alcoholic concentration ranging
between 52 and 86% by volume, alcohol of viticultural origin or rectified
edible alcohol with an alcoholic concentration of at least 96% by volume,
mistelle, used separately or in blendings. The grapes used as raw material for
the production of liquorous wines should, at the vintage, have a sugar content
of at least 204 g/litre. The acquired alcoholic concentration of liquorous
wines shall range in between the limits of 15 and 22% by volume, and their
sugar content should be of at least 80 g/litre. A part of the acquired
alcoholic concentration of the finished product, which cannot be lower than 4%
by volume, should originate in the partial or total fermentation of the initial
sugar content of the grapes, musts, or wines used.
14. Fortified wine is the product obtained from dry wine with an addition
of wine distillate, which shall have an alcoholic concentration ranging between
18 and 24% by volume.
15.,, Vinars” is the alcoholic
drink made by ageing wine distillate in contact with oak wood, in whose
production, authorized treatments and practices were used and which was brought
to the marketing alcoholic concentration of at least 36% by volume, depending
on the assortment.
16. Wine vinegar i the product obtained by the acetic fermentation of
wine or of a fermentable mixture in which wine is contained in proportion of
70% by volume minimum. The minimal total acidity of wine vinegar should be of
60 g/litre expressed as acetic acid.
17. Alcohol of viticultural origin is the alcohol obtained exclusively
by distillation and rectification, starting from wine, grape marc, or wine
lees,
18. Grape marc is the by-product
resulted from the pressing of the fresh grapes or of the gross lees; it may be
fermented or unfermented (fresh).
19. Wine lees is the deposit formed on the bottom of wine casks as a
result of must fermentation, of wine of must storage, and of the application of
authorized treatments on musts and wines, as well as the sediment separated by
filtration or centrifugation of these products.
20. Acquired alcoholic strength (by volume) represents the number of
volumes of pure alcohol contained in one hundred volumes of the product
considered, at a temperature of 20o C.
21. The potential alcoholic strength (by volume) represents the number
of volumes of pure alcohol that can be achieved by the total fermentation of
the sugar contained in on hundred volumes of the product considered, determined
at a temperature of 20o C.
22. The total alcoholic strength in the sum of the acquired and
potential alcoholic strength.
23. The natural alcoholic strength is the total alcoholic strength of
the product considered before any fortification.